Recipe

Snowball Cookies

Buttery, nutty, melt-in-your-mouth cookies rolled in powdered sugar twice for the coziest “fresh snow” finish.

By Matt Campbell

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4.8

A plate piled with powdered sugar coated snowball cookies on a light wood table with a linen napkin and a warm kitchen background

Snowball cookies are the kind of treat that makes the kitchen feel instantly warmer. You mix a simple buttery dough, roll it into little balls, bake until just barely golden, then give them the full winter-coat treatment in powdered sugar. The result is tender, nutty, and somehow both light and rich at the same time.

I love these because they are low drama. No cutters, no frosting bags, no perfect edges required. Just you, a bowl, and a tray of tiny sugar-dusted miracles that disappear fast.

A tidy lineup of ingredients for snowball cookies including butter, powdered sugar, flour, chopped nuts, vanilla, and salt on a bright kitchen counter

Why It Works

Double powdered sugar coating means they actually look like snowballs and stay sweet all around.
Toasted nuts add deeper flavor and keep the cookies from tasting flat.
Firm, shortbread-style dough bakes up tender and crumbly in the best way, not dry.
No chilling required if your kitchen is reasonably cool, but it is easy to chill if you need control.

Pairs Well With

Storage Tips

Room temperature: Store in an airtight container for up to 5 days. Layer with parchment so the sugar coating stays neat.

Freeze baked cookies: Freeze in a single layer until firm, then transfer to a freezer bag or container for up to 2 months. Thaw at room temp and roll in a fresh dusting of powdered sugar to freshen them up.

Freeze the dough: Roll into balls, freeze on a tray, then bag. Bake from frozen, adding 1 to 3 minutes to the bake time.

Powdered sugar snowball cookies stored in a clear airtight container with parchment paper between layers on a kitchen counter

Common Questions

Why did my snowball cookies spread?

Most often it is butter that was too soft or warm dough going onto a warm baking sheet. Next time, chill the dough balls for 15 to 20 minutes, and make sure your sheet pan is fully cool before the next batch.

Do I have to use nuts?

No, but the texture will be slightly different. If skipping nuts, start by adding 2 tablespoons flour to keep the dough from feeling too soft. If it still feels loose or greasy, add 1 more tablespoon. You are aiming for dough that feels crumbly but holds together when you squeeze it. The cookies will be a bit more delicate, so roll gently. For a little texture, you can also swap in toasted shredded coconut or finely chopped pumpkin seeds.

Can I use salted butter?

Yes. If using salted butter, reduce the added salt to 1/8 teaspoon.

Why roll them in powdered sugar twice?

The first roll (while warm) melts a little and forms a base. The second roll (when cool) gives that fluffy, snowy finish that stays put.

How do I know when they are done?

Look for a set cookie that is still pale on top with just a hint of light golden color on the bottoms. Overbaking makes them dry and less tender.

Can I make the dough ahead?

Yes. Cover and refrigerate the dough for up to 2 days. Let it sit at room temperature for 10 to 15 minutes so it is easier to scoop and roll, then bake as directed.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Mixing bowl
Hand mixer or stand mixer
Measuring cups and spoons
Baking sheet (2 is helpful)
Parchment paper
Small scoop or tablespoon (optional but helpful)
Wire rack
Shallow bowl for powdered sugar

Snowball cookies are my favorite kind of holiday chaos. You think you are making a neat little cookie, then powdered sugar gets everywhere and suddenly your counter looks like it survived a blizzard. But the payoff is worth it. They are buttery and gentle, the kind of cookie you grab “just one more” of while you are supposed to be wrapping gifts or packing lunches.